| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Egg white |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fine dry bread crumbs seasoned with |
|
|
; pepper |
|
|
Four; (1/4-inch-thick) |
|
|
; turkey cutlets |
|
|
; (about 3/4 pound), |
|
|
; pounded to 1/3-inch |
|
|
; thickness between |
|
|
; sheets of plastic |
|
|
; wrap |
| 1 |
c |
Cranberry juice |
| 2 |
tb |
Lightly packed brown sugar |
| 2 |
tb |
Cider vinegar |
| 1/4 |
ts |
Freshly grated orange zest |
|
|
Vegetable oil for frying |
INSTRUCTIONS
In a bowl whisk the egg white and the salt until the mixture is frothy and
in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg
white, letting the excess drip off, coat them with the bread crumbs,
patting the crumbs to make them adhere, and transfer the cutlets to a rack
set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
While the cutlets are chilling, in a small saucepan boil the cranberry
juice until it is reduced to about 1/2 cup, add the brown sugar and the
vinegar, and boil the mixture until it is syrupy and reduced to about 3
tablespoons. Stir in the zest and keep the glaze warm.
In a large heavy skillet heat 1/4 inch of the oil over moderately high heat
until it is hot but not smoking and in it fry the cutlets in 2 batches,
turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels,
let them drain, and divide them between plates. Drizzle the cutlets with
the glaze.
Serves 2.
Gourmet November 1990
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